I love macaroni and cheese, but sometimes the classic version just needs a boost. What could up the stakes more than bacon? And finishing it on the smoker adds that special bit of smoky flavor.
There are countless ways to approach mac and cheese, but adding smoke changes the entire profile of the dish. The complexity is built layer by layer, starting with the roux and the selection of sharp cheeses that stand up to the wood smoke. This recipe then integrates thick-cut bacon both for fat render in the sauce base and for textural topping.
Creating the roux is the foundation of this dish. Equal parts fat (butter and bacon grease) and flour are combined before slowly introducing the liquid. This process prevents clumps and ensures a thick, velvety sauce. For smoking, using a variety of cheeses, like sharp cheddar and a little pepper jack, ensures the flavor remains complex even after absorbing the smoke.
Once the sauce and pasta are combined, the baking dish is transferred to the smoker. The smoking process is brief but crucial—it allows the pasta to absorb the aromatic smoke, adding a deep, savory layer you cannot achieve in an oven. The key is to avoid over-smoking, which can turn the cheese gritty.I like to use a wood that complements the rich dairy, such as a subtle fruit wood or pecan.
The final step is adding a crunchy topping. The bacon goes on before the smoke so it can absorb the flavor and then the green onions add a little brightness after the smoke. This is a dish that deserves to be pulled directly from the smoker and served hot.
Smoked Bacon Mac & Cheese
Prep Time: 25 mins | Cook Time: 45 mins | Yield: 8-10 servings
Ingredients
- 1 lb elbow pasta
- 1 teaspoon olive oil
- 5 slices of bacon
- 1 stick butter
- 5 Tablespoons flour
- 5 cups milk
- 3 cups shredded cheddar cheese
- 3 cups shredded Swiss, gruyere, or Alpine blend cheese
- salt, to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Green onions (optional), chopped, for garnish
Instructions
- Preheat Smoker to 225 degrees.
- Cook pasta according to the box directions. Drain and set aside. You can toss with a teaspoon of olive oil to help keep it from sticking too much.
- Cook the bacon in a large dutch oven or deep pot about 6 to 8 minutes over medium heat until crispy. Remove from the pan to a plate lined with paper towels and leave bacon grease in the pan.
- Melt 1 stick of butter over medium high in the same pot as the bacon grease. Add 5 Tablespoons of flour and whisk constantly until light brown.
- Gradually add 5 cups of milk and whisk frequently to keep from scorching as you slowly bring it to a boil. Reduce heat and simmer 4-5 minutes until it starts to thicken.
- Add the cheddar and white cheeses, stirring to mix, reserving some to use as topping. Mix in salt, garlic powder, black pepper, and cayenne pepper.
- Add cooked pasta to cheese mixture. If you want to smoke it in a different container like a foil pan or a cast iron skillet, transfer it now.
- Top with crumbled bacon and remaining cheese. Smoke for 45 minutes at 225.
- Top with chopped green onions if desired.
Notes
This recipe works best with a combination of sharp and creamy cheeses to ensure the smoky flavor is balanced. Serve immediately after pulling from the smoker.
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